BANOFFEE PIE

British dessert banoffee pie, or banana toffee pie, was the inspiration for this dessert. For the best texture, let chill for a few hours. If you don’t have graham cracker crumbs, make your own by transferring graham crackers to a bag. Seal the bag and bang with a rolling pin, the bottom of a pot, or the smooth side of a meat mallet.

SERVES: 8

INGREDIENTS:

FOR THE CRUST:

• 2 cups graham cracker crumbs (about 11 graham crackers)
• 1 tablespoon coconut sugar
• 3 tablespoons mashed ripe banana (about 1/2 small banana)
• 3 tablespoons vegan butter, melted
• 1/4 teaspoon kosher salt

FOR THE FILLING:

• 3 cups canned (full-fat) coconut milk (almost two 15-ounce cans), well shaken
• 1/2 cup shredded unsweetened coconut
• 1/2 cup coconut sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon plus 1/8 teaspoon kosher salt
• 3 large egg yolks (not whole eggs)
• 2 tablespoons vegan butter
• 2 teaspoons vanilla extract
• about 3 large ripe, but still firm, bananas
• 1/4 cup coconut flakes, lightly toasted, or
• 1/4 cup shaved semisweet chocolate

INSTRUCTIONS:

MEANWHILE, MAKE THE FILLING:

1. Heat the coconut milk and shredded coconut in a medium saucepan on medium heat until warm (do not let a skin form). In a medium large saucepan, whisk together the sugar, cornstarch, and salt. Pour in the warm milk coconut mixture, whisking. Cook over medium heat, whisking constantly, until slightly thickened, 2 to 3 minutes. Add the eggs to a small-medium bowl, and whisk until smooth. Stir about 1/4 cup of the hot milk-sugar mixture into the eggs, whisking constantly. Pour the egg–hot milk mixture back into the pot with the milk and sugar. Cook, whisking frequently, until the custard comes to a boil and thickens, 3 to 4 minutes. Remove from the heat, and whisk in the vegan butter and vanilla. Let cool to room temperature, then cover with a piece of plastic wrap, and chill until cold, about 1 hour.
2. Slice the bananas 1/4 inch thick (you need about 2 cups), and arrange in the cooled pie shell. Stir the custard to loosen, and pour over the bananas (the custard should come to about the top of the pie dish). Top evenly with the coconut flakes. Chill until the filling has set, at least 4 hours or overnight.